Gregory
R. Ziegler
341 food science building
(814)863-2960
(814)863-6132 (fax)
Education (Lions & Tigers & Bears)
Ph.D., Cornell University, 1988, Food Engineering
(Minors in Chemical and Agricultural Engineering)
M.S., Clemson University, 1982, Food Science
B.S., Penn State University, 1980, Food Science
Current position & affiliations
Professor of Food Science
Director, Center for Food Manufacturing
Cocoa, Chocolate
and Confectionery Research Group
Ingredients as Materials Group
Current Courses
FD SC/STS 197, Bread
FD SC 411, Managing Food Quality
FD SC 495, Internship
FD SC 500, Fundamentals of Food Science
FD SC 501, Research Methods in Food Science
Current Students
Vanesa Lay, Ph.D. (co-advised with John Floros)
Nuttanit Suwanayuen, M.S.
Deepti Dabas, Ph.D.
Lingyan Kong, Ph.D.
Rajesh Bhosale, Post-doctoral associate
Xiaoyong Wang, Post-doctoral associate
Beth Tirio, Honors FD SC, M.S. Chemical Engineering
Annette Hartzell, Honors
Perumal Ramasamy, Post-doctoral associate (with Jim Runt)
research
The material nature of foods. Physical properties and processing of polymeric and particulate foods, with emphasis on chocolate and confectionery products. Recent focus on crystallization phenomena, especially spherulitic crystallization, in lipids and starches. Supported by the William and Lois Dietrich Endowment in Food Bioprocessing to support the Food Characterization Laboratory.
(check
out some recent
results)
Last
updated on 10/26/07
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